- 1 1/2 cups [375 mL] water
- 1/2 cup [125 mL] tomato juice
- 1 cup [250 mL] uncooked rice
- 1 teaspoon [5 mL] basil
- 1 teaspoon [5 mL] oregano
- 1/2 teaspoon [2.5 mL] salt [optional]
- 1 [14-ounce / 398-mL] can artichoke hearts, drained and quartered
- 1 [7-ounce / 200-mL] jar roasted sweet red peppers, drained and chopped
- 1 [2 1/4-ounce / 64-mL] can ripe olive slices, drained
- 2 tablespoons [30 mL] snipped parsley
- 2 tablespoons [30 mL] lemon juice
- 1/2 teaspoon [2.5 mL] ground black pepper
- 2 tablespoons [30 g] grated Parmesan cheese
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- Combine water, tomato juice, rice, basil, oregano and salt into a 2 to 3-quart saucepan.
- Bring to a boil stirring once or twice.
- Reduce heat; cover and simmer for 15 minutes, until rice is tender and liquid is absorbed.
- Stir in artichoke heart quarters, chopped roasted sweet red peppers, drained ripe olive slices, snipped parsley, lemon juice and ground black pepper.
- Cook for approximately 5 minutes longer, until thoroughly heated.
- Serve antipasto rice, sprinkled with grated Parmesan cheese.
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